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題名 | 膨發米之機械性質測試分析=The Study on Texture of Puffed Rice Particles |
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作者 | 吳柏青; | 書刊名 | 農業工程學報 |
卷期 | 43:2 1997.06[民86.06] |
頁次 | 頁80-87 |
分類號 | 473 |
關鍵詞 | 穀類; 膨發米; 機械性質分析; Cereal; Puffed rice; Physical properties; |
語文 | 中文(Chinese) |
中文摘要 | 粒狀膨發殼類食品個別之機械性質分析在技術上是可行的,但實際上卻十分困難 且耗時。本試驗研究之目的在利用食品物性分析儀與自製之探頭以測試粒狀膨發米食之機械 性質,測試膨發米之含水率對機械性質之影響。膨發米機械性質分析曲線中鋸齒狀之壓縮力 量變化顯示孔洞結構隨樣品變形量與壓縮力量增加而逐漸破壞之,而此鋸齒狀之壓力變化亦 可作為一機械性質分析指標。此外,採用統計分析方法以評估機械性質分析試驗中各參數與 膨發米食機械性質 (脆度與硬度 ) 之相關性, 以建立一標準機械性質分析方法與指標作為 粒狀膨發米食產品生產之品質管制參考。相關性統計分析結果顯示含水率與壓縮能量、最大 壓縮力、鬆弛壓力、鬆弛指數、壓力變化平均值、壓力變化標準差呈負相關性,其中以第二 次壓縮之鬆弛指數與含水率之相關性最高。因此可以壓縮能量與最大壓縮力量代表食品之硬 度;因脆度隨含水率增加而降低,脆度可以鬆弛指數代表之。 |
英文摘要 | The physical properties of puffed rice particles can be analyzed technically, but it is very difficult and time-consuming to proceed the tests. this study was to evaluate thep physical properties of puffed rice particles by using texture analyzer and a homemade Plexiglas crushing probe. Based on the compression force-deformation curve, the standard deviation of compression force fluctuation can be used as an index of crispiness of puffed rice materials. The results of this study can be used in the quality control of puffed food products and the development of new puffed rice samples correlated with compression energy, maximum compression force, force of relaxation, index of relaxation, force fluctuation (average, standard deviation, coefficient of variation). At second compression, index of relaxation significantly correlated with moisture content. Therefore, the compression energy and maximum compression force can be used to indicate the hardness of samples, index of relaxation can be used to indicate crispiness due to change of moisture content. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。